Malted milk porridge with bay-scented roasted rhubarb
Porridge need not be run of the mill – this creamy, malted milk version with orange, vanilla and bay leaf roasted rhubarb is sure to start your day right
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 200g rhubarb , chopped into 5cm pieces
- 2tbsp golden caster sugar
- 1orange , zested and juiced (keep any leftover flesh when done)
- ½tsp vanilla bean paste (optional)
- 2bay leaves
- 85g porridge oats
- 350ml whole milk
- 150ml double cream , plus extra to serve
- 5 ½tbsp malted milk powder (such as Horlicks)
- squeeze of honey , to serve
Instructions
Step 1
Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking paper. Toss the rhubarb with the sugar, orange zest and juice (plus any leftover flesh), vanilla, if using, and bay leaves, then spread out on the lined tray.Step 2
Bake for 15 mins until the rhubarb is just cooked but still holds its shape – it’s done when a small, sharp knife pierces it easily. Remove from the oven and carefully squeeze over any remaining juice from the baked orange flesh.Step 3
Meanwhile, make the porridge. Put the oats, milk, cream and malted milk powder into a small pan. Season with a small pinch of salt, then cook over a low heat for 8-10 mins or until thickened, creamy and bubbling.Step 4
Divide the porridge between two bowls, swirl in a splash of cream and the rhubarb roasting juices, then top with the roasted rhubarb and a drizzle of honey.